Chicken Lollipop Recipe

Frenched lollipops (if not prepped)

If your drumettes are not already frenched, push meat down toward the bulb end: using a small sharp knife and your fingers, cut around the top of the bone and push meat down to create the lollipop shape. Trim excess skin so the handle is clean. Pat chicken dry with paper towels.

In a large bowl combine ginger-garlic paste, soy sauce, cornstarch, all-purpose flour, red chili powder, salt, black pepper and the egg. Mix into a smooth paste. Add the chicken lollipops and toss to coat completely. Cover and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to penetrate and batter to set.

Pour vegetable oil into a deep, heavy-bottomed frying pan or pot to a depth of about 2–3 inches (enough for shallow-deep fry). Heat the oil over medium-high heat until it reaches 170–180°C (340–355°F). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and bubble steadily.

Remove chicken from the refrigerator. Shake off any excess loose batter but keep the coating intact. Fry the lollipops in batches so they are not crowded — about 3–4 pieces per batch depending on pan size. Fry for 6–8 minutes, turning occasionally, until golden brown and cooked through (internal temperature 74°C / 165°F). Adjust heat as needed so coating browns without burning.

Use a slotted spoon to transfer fried lollipops to a wire rack or paper towels to drain. Let rest for 3–5 minutes while you prepare the sauce. Keep warm in a low oven (100–120°C / 210–250°F) if necessary.

In a small skillet or saucepan, heat 1 tbs butter and 1 tsp oil over medium heat. Add minced ginger and garlic and sauté for about 30–45 seconds until fragrant but not browned.

Add chili garlic sauce and ketchup; stir to combine. Add honey, soy sauce and rice vinegar and stir until smooth.

Mix 1 tsp cornstarch with 2 tbs water to make a slurry. Pour the slurry into the sauce and cook for 1–2 minutes, stirring constantly, until sauce thickens to a glossy glaze. If too thick, add 1–2 tbs water to reach desired consistency. Stir in toasted sesame seeds and remove from heat.

Place the fried chicken lollipops in a large bowl. Pour the hot glaze over the lollipops and toss gently but quickly to coat each piece evenly. Alternatively, you can spoon the glaze over each lollipop on a baking tray to keep the coating crispier.

Transfer coated lollipops to a serving platter. Garnish with thinly sliced spring onions and chopped cilantro. Serve immediately with lemon wedges and optional dips (ketchup, mayonnaise or chili sauce).